As a manager, fifteen percent of the deal does sound quiteintriguing. However, as professional ethics and personal morals hold,the move is a conflict of interest with the business. Being a managerand an employee in the business, all actions should be transparentand in the best interests of the business. Holding the same, it isillegal, which raises the risk of unemployment.
Secondly,upon noticing an avenue that would result in fraud, as an employee itis a personal and professional duty to report the situation to thecorrect authority and through the right channels. According to theemployee code of ethics, employees should maintain transparency intheir operations and be the business third eye[ CITATION Cho13 l 1033 ].It is important not to take matters into one’s hands since in theevent of a fraud case, the law may treat me as an accomplice. Thisincident goes by integrity ethics.
Beinga witness in such a case challenges personal and professional ethicsas competence, integrity, honesty and responsibility. As an employee,I would advise my co-worker to advise the manager to make thenecessary adjustments that would cover the loop-hole. If this fails,I would report the case to the authority involved within the businessand through the right channels, help resolve the matter. Seeing to itthat the management fixes the problem exercises my employee ethicalvalue of social justice and service.
Supervisionover the employs is key to prevent theft within the organization.Using surveillance cameras is important in apprehending theresponsible culprits. Upon receiving the information about thebartender’s misconduct, I would use the correct channels accordingto the law and inform the law enforcement authorities to handle thematter according to the law.
Allhospitality organizations should exercise honesty, integrity,responsibility, trust, respect, teamwork, corporate citizenship,transparent leadership and avoid a conflict of interest[ CITATION Cho13 l 1033 ].In order to effect these ethical values, a business should tightentheir strict rules, enhance open communication and offer theemployees professional training on the same.
Chon, K. S., Barrows, C. W., & Bosselman, R. H. . (2013). Hospitality management education. Routledge.